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Cranberry Oat Muffins

This is one of the muffin recipes we feature in our in-house bakery.

  • 1-1/2 cups oatmeal
  • 1-1/4 cups flour
  • 1/2 cup brown sugar, packed firmly
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 egg, beaten
  • 1/2 cup milk
  • 3 tablespoons oil
  • 1 cup jellied or whole cranberry sauce


  • 1/4 cup oatmeal
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon butter, melted

Preheat oven to 400 degrees F. In a large mixing bowl, mix together the oatmeal, flour, brown sugar, baking powder, baking soda and cinnamon. Then add the milk, egg, oil and cranberry sauce, stirring until just well blended. Pour batter in paper-lined muffin pan.

In a small bowl, mix the oatmeal, brown sugar, cinnamon and butter for the the topping. Sprinkle on muffins. Bake 18 to 20 minutes.

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4 Responses to “Cranberry Oat Muffins”

  1. Sherri says:

    I would like to use fresh cranberries in the cranberry oat muffin recipe
    Is this possible and if so, would 1 cup be appropriate?

    • Emily Brach says:

      Sherri, we would simmer 1 1/2 C. cranberries in a little water (1/4 C. or so) before adding to the recipe as provided. The cranberry sauce adds moisture to the muffin so you wouldn’t want to use just fresh cranberries. Good luck and let us know how it turns out!